Mission-Style Pork Carnitas Tacos with Pickled Red Onions

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Tender and crispy slow-cooked pork shoulder shredded and served in warm corn tortillas topped with tangy pickled red onions, inspired by San Francisco’s iconic Mission burrito flavors. This Mexican-inspired taco and burrito recipe, ready in about 500 minutes, pairs pork shoulder, cut into 3-inch chunks, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs pork shoulder, cut into 3-inch chunks
• 1 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 2 leaves bay leaves
• 2 tbsp vegetable oil
• 12 small corn tortillas
• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar
• 1 tbsp sugar
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped
• 4 wedges lime wedges

Instructions

1. Step 1: In a slow cooker, combine 3 lbs pork shoulder chunks, 1 cup orange juice, 1/4 cup lime juice, 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 2 tsp salt, 1 tsp black pepper, and 2 bay leaves. Cook on low for 8 hours until pork is very tender.
2. Step 2: While pork cooks, prepare pickled onions by heating 1/2 cup white vinegar, 1/2 cup water, and 1 tbsp sugar in a small saucepan until sugar dissolves. Pour over 1 thinly sliced medium red onion in a heatproof bowl and let sit for at least 30 minutes.
3. Step 3: When pork is done, remove from slow cooker and shred with two forks. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add shredded pork in batches and cook for 5-7 minutes, stirring occasionally until edges crisp up.
4. Step 4: Warm 12 small corn tortillas on a dry skillet or griddle. Fill each tortilla with crispy pork carnitas, a spoonful of pickled red onions, and sprinkle with 1/4 cup chopped fresh cilantro. Serve with 4 lime wedges for squeezing.